Fondant Potatoes
Fondant Potatoes - Indulge yourself and your loved ones with these pillowy-soft, melt-in-your-mouth crispy potatoes roasted with butter, fresh herbs, and stock. So simple yet so divine - elegant enough to serve on a fancy date night!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 large potatoes
- 3 tablespoons (42 ml) cooking oil
- 4 tablespoons (56 g) salted butter
- 2-3 sprigs fresh thyme
- 2-3 sprigs rosemary
- 2-4 cloves garlic, (optional)
- 1 cup (250 ml) chicken broth
- salt and pepper, (to taste)
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Peel the potatoes, rinse with cold water, and pat dry with paper towels. Then slice the ends off the potatoes so they lay flat on either side. Cut them into 2 inch thick slices.
- 3
Heat cooking oil in a large cast-iron or oven-safe skillet over medium-high heat.
- 4
Place the potatoes cut-side down in a single layer, and cook until golden brown, 6 to 7 minutes. Flip and brown the other side for 4-5 minutes.
- 5
Remove the skillet from the heat and drop in butter, thyme, rosemary, garlic, and chicken stock. Season with salt and pepper to taste.
- 6
Place in the preheated oven and bake, uncovered until the potatoes are fork-tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let it cook for 10 more minutes.
- 7
To check if the potatoes are tender, insert a skewer or toothpick in the thickest part of the potatoes it should slide in easily.
- 8
Spoon the butter mixture over the cooked potatoes, garnish with parsley, or sprigs of thyme, if desired. Serve warm.